Eggplant Rollatini

5 stars from 1 review

With every bite of Eggplant Rollatini, you get creamy cheese, rich tomato sauce, and silky eggplant wrapped up into one irresistible roll!

Author: Donna Elick

Servings:

Prep Time40

Cook Time40

Total Time1 20

Ingredients

2 medium eggplants sliced lengthwise into 1/4-inch thick slices (about 14 slices)
Coarse sea salt for sweating the eggplant
1 tablespoon extra virgin olive oil
1 (15-ounce) container ricotta cheese
2 cups shredded mozzarella cheese divided (8 ounces)
1/2 cup shredded parmesan cheese 2 ounces
1 large egg
2 garlic cloves minced (about 2 teaspoons)
3 tablespoons fresh chopped herbs (basil, oregano, or parsley)
1/2 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt
2 1/2 cups marinara sauce
Optional garnishes: additional herbs parmesan, or crushed red pepper flakes

Instructions

Sweat the Eggplant: Arrange 2 medium eggplants in a single layer on two large baking sheets. Sprinkle both sides with Coarse sea salt and let sit for 20–30 minutes. This helps release excess moisture. Rinse under cool water and pat dry with paper towels.
Preheat the Oven: Preheat the oven to 400°F. Line the baking sheets with parchment paper. Lightly drizzle the eggplant slices with 1 tablespoon extra virgin olive oil and bake for 10 minutes, until tender and pliable. Let cool until easy to handle.
Prepare the Dish: Spread half of the 2 1/2 cups marinara sauce over the bottom of a greased 9 x 13-inch baking dish.
Make the Filling: In a medium mixing bowl, stir together the 1 (15-ounce) container ricotta cheese, 1 cup of the 2 cups shredded mozzarella cheese, 1/2 cup shredded parmesan cheese, 1 large egg, 2 garlic cloves, 3 tablespoons fresh chopped herbs, 1/4 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper until well combined.
Assemble the Rolls: Place about 2 tablespoons of filling at the wide end of each eggplant slice. Roll up gently and place seam-side down in the baking dish. Repeat with all slices.
Top with Sauce and Cheese: Spoon the remaining marinara evenly over the rolls, then sprinkle with the remaining mozzarella.
Bake: Cover with foil and bake for 20–25 minutes. Remove foil and bake an additional 10–15 minutes, until the cheese is melted and golden and the eggplant is tender.
Rest and Serve: Let cool for 10 minutes before serving. Garnish with fresh herbs or a sprinkle of parmesan, if desired.

Notes

Make-Ahead Tips: You can assemble the rollatini completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. When baking straight from the fridge, add an extra 5–10 minutes to the cook time.

Storage: Leftovers keep well in the refrigerator in an airtight container for up to 3 days.

Reheating: Reheat in a 350°F oven, covered with foil, for 10–15 minutes or until warmed through. For single servings, the microwave works in 30-second bursts, but the oven keeps the texture better.

Freezing: You have two options:

Freeze before baking: Assemble as directed, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Bake from frozen, adding 15–20 minutes to the cook time. The texture of the eggplant may be softer after freezing.

Freeze after baking: For the best texture, bake the rollatini first, cool completely, then wrap and freeze. Reheat covered in a 350°F oven until heated through.

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